Fondue with white truffle of alba
Instructions
Cut the fontina d'Aosta and fontal, put them in a bowl and cover with milk.
Let them sit for six hours at room temperature.
Bake the mixture of cheese and milk in a saucepan and put on tight and hot water bath: use with the whip to dissolve the fontine.
Then add five egg yolks and complete cooking always stirring.
After a few minutes the fondue will look creamy and dense; It is time to serve it hot in bowls, covered with layers of white truffle of Alba.
The fondue is a dish that must be packaged on the spot, just before serving.
Suggested wine: Barolo vintages.
Ingredients and dosing for 6 persons
- 200 g of cheese fontina d'aosta
- 200 g of fontal cheese
- 2 glasses of milk
- 5 egg yolks
- Tartufo bianco d'alba